4 to 6 lb. Boston butt pork roast
1 tbsp. Tony's cajun seasoning
1 tsp. old bay seasoning
1/2 tsp. liquid smoke
1 cup of water
your favorite brand of BBQ sauce

Rub dry seasonings all over roast and into crevices. Place roast fat side up in Crock-Pot on high setting. Add 1 cup of water and liquid smoke. Cook for approximately 7 hours, or until meat is tender enough to easily pull apart with fork.

Remove from Crock-Pot and shred meat, carefully removing fat and bone. Add about 1/2 cup of your favorite BBQ sauce to the shredded meat and have extra to serve on the side.

I served this on hamburger buns with good, cold, sweet coleslaw (on the sandwiches or as a side) along with potato salad. Everyone raved about it and had to have seconds!

Great for parties because it makes about 15 or so servings.

Submitted by: Joanna